GR890100614A - Meat conservation - Google Patents

Meat conservation

Info

Publication number
GR890100614A
GR890100614A GR890100614A GR890100614A GR890100614A GR 890100614 A GR890100614 A GR 890100614A GR 890100614 A GR890100614 A GR 890100614A GR 890100614 A GR890100614 A GR 890100614A GR 890100614 A GR890100614 A GR 890100614A
Authority
GR
Greece
Prior art keywords
meat
acetic acid
solid material
shelf life
conservation
Prior art date
Application number
GR890100614A
Other languages
Greek (el)
Inventor
Glarence James Moye
Original Assignee
Meheco Pty Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meheco Pty Ltd filed Critical Meheco Pty Ltd
Publication of GR890100614A publication Critical patent/GR890100614A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Η διάρκεια ζωής (παραμονής στο ράφι) του φρέσκου κρέατος μπορεί να παραταθεί με την εφαρμογή πάνω στην επιφάνεια του ενός στερεού υλικού που είναι σε θέση να αποδεσμεύσει οξεικό οξύ παρουσία υγρασίας. Το προς κατεργασία κρέας είναι κατά προτίμηση ουσιαστικά στεγνό και προστίθεται αρκετό στερεό υλικό ώστε να προμηθεύσει από 0,19 ώς 1,88 mg/cm2 οξεικού οξέος. Προτιμούμενες ενώσεις είναι τα σύμπλοκα οξεικών αλάτων και οξεικού οξέος, ιδιαίτερα δισοξεικού νατρίου. Η εφαρμογή μπορεί να γίνει με πασπάλισμα ή ηλεκτροστατικό ψεκασμό. Η μέθοδος μπορεί να εφαρμοστεί σε οποιοδήποτε είδος κρέατος (βοδινό, χοιρινό, πουλερικό, ψάρι, οστρακοειδή) και η διάρκεια ζωής, όπως προσδιορίζεται με την τυποποιημένη διαδικασία καταμετρήσεως πλακών, μπορεί συχνά να υπερδιπλασιαστεί. ω The shelf life of fresh meat can be extended by applying to the surface of a solid material that is able to release acetic acid in the presence of moisture. The meat to be processed is preferably substantially dry and sufficiently solid material is added to provide from 0.19 to 1.88 mg / cm2 of acetic acid. Preferred compounds are the acetate and acetic acid complexes, especially sodium disacetate. The application can be done by sprinkling or electrostatic spraying. The method can be applied to any type of meat (beef, pork, poultry, fish, shellfish) and the shelf life, as determined by the standard slab counting procedure, can often be more than doubled. ω

GR890100614A 1988-09-29 1989-09-28 Meat conservation GR890100614A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AUPJ068588 1988-09-29

Publications (1)

Publication Number Publication Date
GR890100614A true GR890100614A (en) 1990-10-31

Family

ID=3773408

Family Applications (1)

Application Number Title Priority Date Filing Date
GR890100614A GR890100614A (en) 1988-09-29 1989-09-28 Meat conservation

Country Status (8)

Country Link
EP (1) EP0436585A4 (en)
KR (1) KR900701170A (en)
DK (1) DK46991A (en)
ES (1) ES2018733A6 (en)
GR (1) GR890100614A (en)
NZ (1) NZ230807A (en)
PT (1) PT91837A (en)
WO (1) WO1990003118A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5324142A (en) * 1989-11-06 1994-06-28 Frederick Haig Two-rotor powder dispensing apparatus
CN1101654C (en) 1998-04-30 2003-02-19 埃尔默·F·格拉贝 Chicken meat product
NL1010673C2 (en) * 1998-11-27 2000-05-30 Stork Pmt Add additive to a meat product.
WO2002082914A1 (en) * 2001-04-13 2002-10-24 Glabe Elmer F Packaged fresh fish food product and method of producing the same
US20030118704A1 (en) * 2001-12-11 2003-06-26 Purac Biochem B.V. Process for preserving food products
BRPI0615868B1 (en) 2005-09-15 2016-08-02 Triad Resource Technologies Llc flavor and safety compositions of marinated meat products
RU2016139118A (en) * 2014-03-06 2018-04-06 Кемин Индастриз, Инк. ANTI-MICROBIAL COMPOSITIONS FOR MEAT PRODUCTS
CN110367326A (en) * 2019-08-23 2019-10-25 南京工业大学 A kind of meat products biology composite preservative and its preservation method

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB664845A (en) * 1949-02-24 1952-01-16 Dow Chemical Co An improved method for rendering proteinaceous and fatty foods resistant to microorganisms
US2856294A (en) * 1954-05-28 1958-10-14 Best Foods Inc Mold inhibiting processes and products thereof
CH468792A (en) * 1965-08-25 1969-02-28 Peter Dr Flesch Additive for the production of boiled sausage
GB2000430A (en) * 1977-07-01 1979-01-10 Broeste Ind As Producing smoked fish.
AU3017977A (en) * 1977-03-17 1979-05-10 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Sorbic acid granules
DE2925821A1 (en) * 1979-06-27 1981-01-29 Wolfgang Prof Dr Thiel Preserving fresh meat in fresh condition - by coating with viscous aq. soln. contg. salt, dextrose, malto-dextrin and citric acid
JPS5648878A (en) * 1979-09-25 1981-05-02 Seiwa Kasei Kk Freezing of food
EP0099716A1 (en) * 1982-07-16 1984-02-01 BP Chemicals Limited Production of moulded protein products
JPS5959182A (en) * 1982-09-27 1984-04-04 Tomoji Tanaka Method for keeping freshness and preventing oxidation of raw fish or cattle meat
DE3637840A1 (en) * 1986-11-06 1988-05-19 Schuelke & Mayr Gmbh Sausage dipping composition
US4770884A (en) * 1987-09-18 1988-09-13 Monsanto Company Control of Salmonella on poultry carcasses

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU283653B2 (en) * 1963-09-17 1968-06-11 The Griffith Laboratories Inc Method of producing a meat curing salt composition
FR2788775B1 (en) * 1999-01-22 2001-04-13 Pf Medicament NEWS N-ALCOYL-N- [1- (OMEGA- (ARYLALCOYLOXY) ALCOYL] PIPERIDIN-4-YL] -4H-3,1-BENZO (THIA / OXA) ZINES-2-AMINES SUBSTITUTED, THEIR PREPARATION AND THEIR APPLICATION THERAPEUTIC

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB664845A (en) * 1949-02-24 1952-01-16 Dow Chemical Co An improved method for rendering proteinaceous and fatty foods resistant to microorganisms
US2856294A (en) * 1954-05-28 1958-10-14 Best Foods Inc Mold inhibiting processes and products thereof
CH468792A (en) * 1965-08-25 1969-02-28 Peter Dr Flesch Additive for the production of boiled sausage
AU3017977A (en) * 1977-03-17 1979-05-10 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Sorbic acid granules
GB2000430A (en) * 1977-07-01 1979-01-10 Broeste Ind As Producing smoked fish.
DE2925821A1 (en) * 1979-06-27 1981-01-29 Wolfgang Prof Dr Thiel Preserving fresh meat in fresh condition - by coating with viscous aq. soln. contg. salt, dextrose, malto-dextrin and citric acid
JPS5648878A (en) * 1979-09-25 1981-05-02 Seiwa Kasei Kk Freezing of food
EP0099716A1 (en) * 1982-07-16 1984-02-01 BP Chemicals Limited Production of moulded protein products
JPS5959182A (en) * 1982-09-27 1984-04-04 Tomoji Tanaka Method for keeping freshness and preventing oxidation of raw fish or cattle meat
DE3637840A1 (en) * 1986-11-06 1988-05-19 Schuelke & Mayr Gmbh Sausage dipping composition
US4770884A (en) * 1987-09-18 1988-09-13 Monsanto Company Control of Salmonella on poultry carcasses

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
"Hawley's condensed chemical dictionary", 9th edition, 1977, page 789, van Nostrand Reinhold Co., New York, US; "Sodium diacetate" *
CLAIMS SEARCHED: ALL *
DERWENT FILE SUPPLIER WPI/L, 1981, accession no. 1981-45023D [25], Derwent Publications Ltd, London, GB; JP-A-56 048 878 (SEIWA KASEI) *
DERWENT FILE SUPPLIER WPI/L, 1984, accession no. 84-123304 [20], Derwent Publications Ltd, London, GB; & JP-A-59 059 182 (TANAKA YUUJI) *

Also Published As

Publication number Publication date
DK46991D0 (en) 1991-03-15
ES2018733A6 (en) 1991-05-01
EP0436585A1 (en) 1991-07-17
KR900701170A (en) 1990-12-01
DK46991A (en) 1991-03-15
EP0436585A4 (en) 1992-01-02
PT91837A (en) 1990-04-30
WO1990003118A1 (en) 1990-04-05
NZ230807A (en) 1993-03-26

Similar Documents

Publication Publication Date Title
PT90762A (en) PROCESS FOR THE PREPARATION OF A COMPOSITION FOR THE CONSERVATION OF FRESH FISH AND SEAFOOD AND CONSERVATION PROCESS
AU6790490A (en) Humane slaughter of poultry
FR2310089A1 (en) PROCESS AND INSTALLATION FOR THE PRESERVATION AND TRANSPORT IN THE LIVE STATE OF TABLE FISH AND CRUSTACEANS
ATE80262T1 (en) METHOD OF REDUCING THE AMOUNT OF SALT IN A FOOD.
GR890100614A (en) Meat conservation
FI95990B (en) Procedure for marinating or preserving meat and fish pieces
FI894081A0 (en) Method and apparatus for handling animal meat, especially fish
SE8600604L (en) NON-POLLUTING MOVABILITY PROMOTION AGENT FOR DRILLWOOD SHOES BASED ON SOOT OR SALT WATER
DK0643923T3 (en) Processing of meat or fish
PT86581A (en) USE OF BACTERIATION-LYING ENZYME PRODUCT FROM STREPTOMYCETES FOR THE CONSERVATION OF FRESH MEAT
ZA796422B (en) Skinning machine for the heads and limbs of slaughtered animals
DE69100012D1 (en) SKINNING MACHINE FOR DOUBLE FILLET OF FISH.
IT8322432V0 (en) CLAW TO COMBINE MEAT SLABS PARTICULARLY OF BONED HAMS.
AU3460284A (en) Animal growth promotion using n-glycosyl carboxamide derivatives
BG94631A (en) PRESSED DEHYDRATED FOODS BASED ON DRIED PLANT AND ANIMAL PRODUCTS AND METHOD FOR THEIR OBTAINMENT
JPS55141177A (en) Agent for accelerating color development and preventing color fade used for ment of fish and animal or their processed product
IT7849660A0 (en) DERIVATIVES OF THIAZOLIDINCARBOXYLIC ACIDS, PARTICULARLY USEFUL AS ENZYME INHIBITORS
NO830517L (en) PROCEDURE FOR THE CONSERVATION OF STRONGLY WATER-FREE ANIMAL SUBSTANCES (LIKE FISH SEALAGE)
AU541949B2 (en) Methods and compositions for preservation of meat poultry and fish
IS3604A7 (en) Improved method of scavenging fish, shellfish or meat
TH6389A (en) Dried meat products
JPS61100172A (en) Semidried product of spawn
MY111330A (en) Meat and fish garnishes for soups
DE58900105D1 (en) USE OF A PATE FOR GARLIC EATING.
IS3592A7 (en) Method of drying waste materials such as shrimp and crab shells, fish waste and the like